It's time for burger! Delicately fried, protein-rich chicken breast fillet with a spicy onion in a burger roll and crunchy oven fries ... What more could you ask for? This dish has sparked glowing eyes and growling stomachs in our kitchen and hopefully will convince you and your loved ones. On top of that, it's also perfect for take-away. We wish you a good appetite!
Here's what you need:
- 280 g Chicken breast fillet
- 400 g potatoes
- 1 piece tomato
- 10 g fresh oregano
- 1 piece Red onion
- 1 piece Salatherz
- 125 g Mozzarella
- 2 pieces Burger bun
- 200 g Sour cream
And here's how you do it:
Peel potatoes and cut into 1 cm thick slices.
Spread the fries on a baking sheet covered with baking paper (leave some space for the burger rolls), drizzle with olive oil and season with salt and pepper.
Bake in the oven (ca. 200°C) on the middle rail for approx. 20 min. until crispy.Halve the tomato and slice the tomato halves.
Pluck leaves from oregano.
Halve the salat, cut out the stalk and peel off the leaves.
Cut the mozzarella into thin slices.
Season the sour cream in a small bowl with salt and pepper and stir until smooth.Peel red onion, halve and cut into thin strips.
Heat oil in a small pan, add onion strips, sauté for about 10 minutes over medium heat.
Then season with sugar and a little salt and pepper.Season the chicken breast fillets with salt and pepper on both sides.
Heat oil high in a large pan, add chicken breast and fry on each side for 5-6 minutes.
Then remove from the pan and slice.
In the meantime, put the burger rolls into the oven with the fries and bake for 8 - 10 minutes.Slice burger buns.
Spread the halves with sour cream.
Cover the roll bottom with lettuce leaves and chicken breast slices.
Spread onion on top.
Sprinkle the tops with oregano, cover with mozzarella and tomato slices.Carefully fold the bread roll halves and squeeze a little.
Distribute chicken burger and fries on a plate and enjoy with the remaining sour cream as a dip.